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    I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. 

    Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

    I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)


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Oatmeal Bread

4/2/2014

 
Quick & easy bread!

I often make this bread for bake sales or to give as a gift. It’s one my Mom made when I was growing up. It has survived the test of time. I especially love it toasted with a slice of cheese on it or peanut butter! It smells wonderful while it’s baking. I hope you will like it too!

Oatmeal Bread:
1 cup quick oatmeal
1 tsp salt
2 cups boiling water
5 Tbsp shortening
2/3 cup brown sugar
2 Tbsp molasses

Place ingredients in a large mixing bowl and let stand until cools to luke warm. Dissolve 1 pkg regular dry yeast in 1/4 cup warm water; let stand until foamy (I add a tsp of sugar to speed it up); add to the oatmeal mixture. Add 4 1/2 cups flour, turn out on floured surface, cover with towel and let rest for 10 minutes, then knead for 6-8 minutes. Put kneaded dough in a greased bowl, cover and let rise until doubled. then knead down and let rise again. After dough has risen twice, put out on floured board, divide in half and shape each half into a round or loaf shape. When I want a rustic look I spray two 9 inch round pans with vegetable spray and coat lightly with corn meal. Place the shaped bread in pan, then brush the top with a slightly beaten egg white and sprinkle with oatmeal. Cover with towel, let rise until double, then bake in preheated 350 degree oven, 35-40 minutes until golden brown and bread sounds hollow when tapped. Turn out of pans and cool on rack. Cool completely before slicing.  Makes 2 loaves, and worth the effort!  Have a good week!

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